About this recipe:Chicken and ginger are simmered in coconut milk, to create a deliciously rich soup. If you can get your hands on galangal, use this instead of ginger. Garnish with red chillies and coriander leaves.
750ml coconut milk
225g skinless, boneless chicken breast fillets, cut into thin strips
3 tablespoons finely chopped root ginger
2 tablespoons fish sauce or to taste
4 tablespoons fresh lime juice
2 tablespoons sliced spring onions
1 tablespoon chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Pour the coconut milk and water into a saucepan and bring to the boil. Add the chicken strips and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the spring onions and coriander and serve.